Perfect Chai Spice Creme Brulee with Brown Sugar
This indulgent chai-spiced crème brûlée combines the rich flavors of warm chai spices and brown sugar with creamy custard, topped with a perfectly caramelized sugar crust for a cozy, decadent dessert.
Equipment
- 6 ramekins
- mixing bowls
- saucepan
- strainer or sieve
- electric hand mixer or whisk
- baking dish
- kitchen towel
- kitchen torch
- measuring cups and spoons
- oven
Ingredients
- 2 cups heavy cream
- ¼ teaspoon salt
- 1 teaspoon chai spice
- ½ cup brown sugar
- 5 egg yolks
- 1 teaspoon vanilla extract
- 6 tablespoons granulated sugar
Instructions
- Preheat the oven to 325℉ (163℃). Set a pot of water to boil, and keep at a low simmer. Line the baking dish with a kitchen towel and place 6 ramekins on the towel.
- Place heavy cream, salt, and chai spice in a saucepan. Bring to a simmer, stirring occasionally, and turn off heat. Pour cream mixture through a sieve if desired for smoother texture.
- While cream mixture is heating, place egg yolks, vanilla extract, and ½ cup brown sugar in a mixing bowl. Use hand mixer to mix together until sugar is dissolved.
- Stream warmed cream into egg mixture slowly, mixing or whisking constantly until all of the cream is incorporated and mixture is smooth.
- Pour cream and egg mixture equally into 6 ramekins.
- Carefully pour boiling water into baking dish around the ramekins, making sure not to get any inside the ramekins, until water reaches halfway up the sides of the ramekins.
- Bake for 40-45 minutes, until edges have set but center is still slightly jiggly. When done the middle will still jiggle like firm jello, but not as much as liquid.
- Remove ramekins from baking dish, cover, and chill in refrigerator for at least 2 hours up to overnight.
- When ready to serve, remove ramekins from refrigerator and allow to sit at room temperature for 15-20 minutes. Sprinkle each ramekin with 1 tablespoon sugar. Use a kitchen torch to brown the sugar until evenly caramelized, but not burnt. Alternatively, place under a broiler for 2-3 minutes until evenly brown. Watch CAREFULLY to prevent overcooking while under the broiler.
Notes
Cinnamon or pumpkin pie spice can be substituted for chai spice.
If using the broiler to caramelize the tops of the creme brulee, watch VERY closely to prevent over-browning.